This month’s baking challenge is to whip up some easy, delicious cornbread to serve with all your cold water winter soups and chilis this month!
It was so much fun watching everyone bake up these peanut butter cookies and peanut butter blossom cookies for December. Check out all the fun cookie recipes from everyone below! The winner will be chosen and announced in my Facebook group, so stay tuned!
This month I figured since it’s a cold, wintery month and I’m all about mixing up some delicious soups and chilis, using my slow cooker and just staying inside, what better than to go with those comforting bowls than some homemade cornbread?
What is The January Baking Challenge?
It’s a chance for you to test drive one of my recipes, take a picture (it doesn’t have to be pretty!), post a picture in my Facebook group, and enter to win a prize! Every month I’m choosing a different recipe and this month it’s making cornbread.
I find it is so helpful for me to see how my recipes turn out for you and to hear about what changes you made or would make. I love the great feedback and know how to make my recipes even better, and you get a chance to win!
Make It Your Own!
The best part about my buttermilk honey cornbread version, besides how wonderfully easy it is is you can customize it anyway you want. Keep it plain as is, or try stirring in some shredded cheese, herbs, a little garlic, or diced jalapenos. You could always make some cornbread muffins instead too.
Into sourdough? Then try my sourdough cornbread version using up your sourdough discard!
Want a slightly healthier version? Try my healthy cornbread recipe that’s 100% whole grain, made without eggs, dairy free and naturally sweetened.
How To Join The Baking Challenge:
- Recipe: Bake up my Buttermilk Honey Cornbread recipe (or try Honey Cornbread Muffins, Healthy Cornbread, Sourdough Cornbread!)
- Bake. Bake up this month’s recipe.
- Share. Take a photo and share in my Facebook group OR send a photo to me via e-mail: [email protected] For a second entry, leave a review on the recipe you made. (NOT on this post!)
For January 2022, I’m giving away A $75 USD Amazon gift card — so you can treat yourself to whatever your heart desires!
Rules and regulations:
Giveaway is open to any residents over the age of majority in their country of residence. Giveaway is open from the time of posting until January 31, 2022 at 11:59 pm EST.
Winner will be selected at random and notified within 72 hours of the contest ending. Facebook winner will be notified by a comment and tag. Winner must respond within 48 hours of initial comment by direct message or a new winner will be chosen.
Giveaway is sponsored by The Boston Girl Bakes and is in no way associated with Facebook, Paypal or Amazon and you release Facebook of all responsibility.
The prize will be sent by email directly from Amazon. The Boston Girl Bakes is not responsible for defective products or missed delivery.
If you have any questions about how this is going down, shoot me an email or leave me a comment on this post and I will respond as quickly as possible!
Buttermilk Honey Cornbread
- 2 cups (240 g) all purpose flour
- 1 1/2 cups (225 g) cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) unsalted butter melted and slightly cooled
- 1/2 cup (99 g) sugar
- 1/2 cup (170 g) honey
- 3 large eggs
- 1 1/2 cups (360 mL) buttermilk
- Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
- In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, and honey.
- In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
- Pour the batter into the pan. Bake on center rack for 45-50 minutes (If baking in a cast iron, I found mine took about 5 minutes less) until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.
- Storage: Be sure to allow the cornbread to cool completely. Then wrap any leftovers and store at room temperature. It will keep for 2 days. Or you can store it wrapped up in the fridge for up to 1 week. Or freeze it! Wrap it up well. I like to wrap it in plastic wrap, then place in a plastic bag. And then freeze for up to 3 months. When ready to eat, unwrap and thaw at room temperature.
- Reducing The Sugar: I grew up eating sweet honey cornbread. And I’ve seen many recipes use a lot less (not all! some use more) so if you like yours a little less sweet then you can try reducing the amount of sugar.
- Buttermilk substitution: Add 1 1/2 tablespoons to a liquid measuring cup. Pour in your milk to the 1 1/2 cup line. Stir and wait 10 minutes before using.
- Can I Bake These Into Muffins?- I haven’t baked these into cornbread muffins, but you certainly can. I would recommend baking these for about 18-20 minutes. Set your timer for a few minutes early to check on them and be safe.